* Exported from MasterCook *
HERBED ZUCCHINI QUICHE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Egg Dishes Zucchini
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Basic Easy Crust *
2 tb Olive oil
2 Garlic cloves -- peel/crush
1 md Yellow onion -- peel/dice
1 tb Chopped fresh basil
1 tb Chopped fresh parsley
2 ts Chopped fresh rosemary
6 Eggs
1/4 c Sour cream
1/3 c Heavy cream
Salt -- to taste
Freshly ground black -
Pepper -- to taste
3 md Green zucchini -- thin-slice
* Note: See the "Basic Easy Crust" recipe which is
included in this collection.
Prepare the "Basic Easy Crust." Roll out three
quarters of the dough to 1/8-inch thickness, then wrap
the remaining quarter of the dough for another use.
Place the dough in a deep 9-inch pie dish and trim
it so there is 1/2-inch of excess around the edge.
Poke the bottom of the dough all over with a fork.
Form an attractive edge around the dish by pinching
the overhanging dough between your fingers.
Bake in a preheated 375 degree oven for 10 minutes.
Remove and allow to cool.
Heat a large frying pan and add the oil, garlic and
onion. Saute until the onion is clear.
Add the herbs and cook a couple of minutes more.
Allow to cool. Beat the eggs in a mixing bowl. Beat
in the sour cream, heavy cream and salt and pepper to
taste.
Place some of the egg mixture in the bottom of the
prebaked pie shell. Add a layer of the onion mixture
and a layer of sliced zucchini. Continue layering,
finishing with the egg mixture.
Bake at 400 degrees for 30 minutes, then reduce the
heat to 350 degrees for 15 to 20 minutes until quiche
is set.
Remove and allow to cool a bit before cutting.
This recipe serves 6.
Comments: I love quiche and it is really very
useful to the contemporary household cook. You can
use this dish for entertaining or for a quick meal for
your family.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith
From the 01-06-1993 issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 09-02-1995
Re-formatted to Meal Master by: Nancy Filbert
{*Prodigy ID# LRCE87A} Oct. 1995
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